Forgotten Vegetable Soup with Watercress and Truffle

Name: Forgotten Vegetable Soup with Watercress and Truffle
Yield: 10
Ingredients: 35.0L Knorr® Vegetable Liquid Concentrated Base; 150.0ml Shallots; 15.0ml Garlic clove; 960.0ml Forgotten Vegetables (Parsnips, Chervil Root, Jerusalem Artichokes, Parsley Roots); 960.0ml Knorr® Culinary Cream Base, prepared; 0.0 Salt and pepper, to taste; 0.0 Butter; 1.0bunch Watercress; 2.0tranches Brioche bread; 30.0ml Truffles of truffle tapenade

Forgotten Vegetable Soup with Watercress and Truffle – - Recipe

This soup contains many white "forgotten vegetables", such as Jerusalem artichokes, parsley roots and chervil root.

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Prepare the Soup

Knorr® Vegetable Liquid Concentrated Base 35.0 L
Shallots 150.0 ml
Garlic clove 15.0 ml
Forgotten Vegetables (Parsnips, Chervil Root, Jerusalem Artichokes, Parsley Roots) 960.0 ml
Knorr® Culinary Cream Base, prepared 960.0 ml
Salt and pepper, to taste

Prepare the Garnish

Butter
Watercress 1.0 bunch
Brioche bread 2.0 tranches

To Serve

Truffles of truffle tapenade 30.0 ml

Soups & Stews

Fall

Winter

Delivery / Takeaway

Full Service Restaurants

Limited Service Restaurants

Senior Living

Knorr® Professional

Commissary

Vegetables

This soup contains many white "forgotten vegetables", such as Jerusalem artichokes, parsley roots and chervil root.

...

Preparation

Prepare the Soup
- Prepare a gallon of vegetable stock as instructed on the package.
- Clean the shallots and finely cut them.
- Sauté the shallots together with the garlic in olive oil.
- Meanwhile, peel the vegetables, chop them into pieces and wash them well.
- Add the chopped vegetables to the shallot mixture.
- Add the vegetable stock, LeGout Cream Soup Base and some salt and pepper.
- Simmer gently for 20 minutes.
- Purée the soup in a blender and strain with a strainer.
Prepare the Garnish
- Cut the brioche bread into fine cubes and bake in butter until crisp.
- Pick a couple of nice leaves of watercress and blanch the rest in salted water.
- Purée the blanched watercress in a blender until smooth.
To Serve
- Ladle the soup onto the plates.
- Stir with a wooden prick to create a playful motif.
- Finish the soup with the watercress leaves and crunchy croutons.
- You can also garnish the soup with some freshly shaved truffle.